This Venezuelan Guasacaca is your new go-to! Packed with fresh avocados, vibrant herbs, and a tangy twist, it’s perfect for dipping, drizzling, or spreading on your favorite foods. Whether you’re grilling, snacking, or whipping up a family dinner, this easy recipe will bring a burst of bold, bright flavors to your table.

A hand dips a tortilla chip into a bowl of creamy Venezuelan Guasacaca, with additional chips scattered nearby.

Oriana’s Thoughts On The Recipe

This Venezuelan guasacaca recipe is like a little piece of home for me! It’s creamy, smooth, fresh, and so versatile. Growing up, guasacaca was always on our table—whether we were grilling meat, frying plantains, or simply enjoying arepas or empanadas. It’s one of those recipes that instantly brightens any meal.

The thing I love most about guasacaca is that it’s a flavor-packed powerhouse. It’s perfect as a dip, dressing, or spread, and the best part? You can tweak it to fit your taste. Like it spicier? Add more garlic. Prefer a bit of tang? Increase the vinegar. It’s endlessly adaptable, and that’s what makes it a favorite in my kitchen.

In my family, the avocado is the star of the show. I keep the other flavors light so the avocado’s richness really shines. Trust me, this recipe is a crowd-pleaser. You’ll love how easy it is to make, and I promise your taste buds will be doing a happy dance with every bite!

What I Love About This Recipe

  • Simple Ingredients, Big Flavor
  • Naturally Free of Common Allergens
  • A Healthy-ish Sauce
  • So Creamy and Smooth
  • Easy to Customize
A bowl of vibrant Venezuelan Guasacaca dip is surrounded by crispy tortilla chips on a white plate, with a sprig of cilantro nearby.

Ingredients You’ll Need, Substitutions & Notes

Ingredients for making guasacaca on a wooden board: avocados, onion, garlic, lime, cilantro, and salt. A hint of Worcestershire sauce and neutral oil nods to Venezuelan Guasacaca. A knife rests beside the avocados.

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

  • Ripe Avocados: The creamy base of the sauce. Use ripe avocados for the best flavor and texture.
  • Onion: Adds a bit of sharpness and depth. White onion works best, but you can use red for a milder flavor.
  • Green Sweet Pepper: Adds sweetness and a slight crunch.
  • Garlic: Provides a savory punch. Adjust the amount based on your taste.
  • Cilantro: Gives the guasacaca its signature fresh flavor.
  • Lime/Lemon/Vinegar: Adds a tangy brightness. You can use lime, lemon, or vinegar.
  • Salt and Black Pepper: Essential for seasoning.
  • Worcestershire Sauce (optional): Adds a savory depth and umami flavor. Make sure to use a gluten-free version if needed.
  • Corn Oil (or Any Neutral-Tasting Oil): Helps emulsify the sauce and keeps it smooth.

Food Allergy Swaps

This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments.

Potential Recipe Challenges & Pro Tips

  1. Keeping It Fresh: Avocado oxidizes quickly, which can cause the guasacaca to brown. Pro Tip: Store the sauce in an airtight container and press plastic wrap directly onto the surface to minimize air exposure.
  2. Balancing the Flavors: Too much garlic or onion can overpower the avocado’s delicate flavor. Pro Tip: Start with a small amount of garlic and onion, taste, and adjust gradually until you’re happy with the balance.

Process Overview: Step-by-Step Photos

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Process or Blend

This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necessary.

Venezuelan Guasacaca features avocado halves, onion chunks, garlic cloves, and green pepper pieces blended with black pepper in a food processor.

Step 2 – Enjoy!

A bowl of Venezuelan Guasacaca surrounded by tortilla chips on a plate. Lime wedges and cilantro are blurred in the background.

Extra Recipe Tips For Success

  • Always use ripe avocados for the creamiest guasacaca.
  • Adjust Consistency. If the sauce is too thick, add a splash of water or more vinegar to thin it out.
  • Let the flavors meld by chilling the guasacaca for 30 minutes before serving.
  • Garlic. You can add more garlic and/or onion to give it more kick.
  • Oil. Feel free to change the type of oil used. I don’t like the taste of olive oil added, so I use corn or avocado oil.

Uses Suggestions

  • Use as a dipping sauce for plantain chips, tortilla chips, or raw veggies.
  • Drizzle over grilled meats, roasted vegetables, or salads.
  • Spread on sandwiches, burgers, empanadas, or arepas for an extra layer of flavor.

Storing and Freezing Instructions

Storing: Keep in an airtight container in the fridge for up to 3 – 4 days. To prevent browning, press plastic wrap directly onto the surface of the sauce.

Freezing: I do not recommend freezing this sauce.

Frequently Asked Questions

Can I make guasacaca without a blender?

Yes! Mash the avocados with a fork and finely chop the other ingredients for a chunkier texture.

What makes guasacaca different from guacamole?

While both use avocado, guasacaca has a smoother texture and includes ingredients like green bell pepper and vinegar, giving it a distinct flavor.

Can I prepare guasacaca ahead of time?

Absolutely! It’s a great make-ahead sauce. Just be sure to store it properly to maintain its fresh green color.

A bowl of Venezuelan Guasacaca surrounded by tortilla chips on a white plate, with lime wedges and a drink in the background.

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Recipe Card

A hand dips a tortilla chip into a bowl of creamy Venezuelan Guasacaca, with additional chips scattered nearby.

Venezuelan Guasacaca

Oriana Romero
This Venezuelan Guasacaca is your new go-to! Packed with fresh avocados, vibrant herbs, and a tangy twist, it’s perfect for dipping, drizzling, or spreading on your favorite foods. Whether you’re grilling, snacking, or whipping up a family dinner, this easy recipe will bring a burst of bold, bright flavors to your table.
4.80 from 10 votes
Prep Time 5 minutes
Total Time 5 minutes
Servings 10 servings (1/4 cup approx.)

Equipment

Ingredients
 

  • 3 ripe avocados, peeled and seeded
  • 1 medium onion, roughly chopped (about 1/2 cup)
  • 1/2 green sweet pepper, seeded and roughly chopped (about 1/2 cup)
  • 2 garlic cloves, peeled
  • 1/2 cup fresh cilantro leaves (tightly packed)
  • 1/4 cup (60 ml) lime or lemon juice or vinegar
  • 2 teaspoons (8 g) salt or to taste
  • 1/4 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce (optional)
  • 1 cup (240 ml) corn or avocado oil or any neutral-tastion oil of your preference

Important

Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!

Instructions
 

  • This is the best part! This recipe is quick and easy to prepare. Put everything into a food processor or a blender and process until you get the consistency you want. Taste and adjust seasoning if necesary.
Oriana’s Notes
 
Storing: Keep in an airtight container in the fridge for up to 3 – 4 days. To prevent browning, press plastic wrap directly onto the surface of the sauce.
 
Freezing: I do not recommend freezing this sauce.
 
Food Allergy Swaps: This recipe is naturally egg, dairy, gluten, nut, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments.
 
Potential Recipe Challenges & Pro Tips:
  1. Keeping It Fresh: Avocado oxidizes quickly, which can cause the guasacaca to brown. Pro Tip: Store the sauce in an airtight container and press plastic wrap directly onto the surface to minimize air exposure.
  2. Balancing the Flavors: Too much garlic or onion can overpower the avocado’s delicate flavor. Pro Tip: Start with a small amount of garlic and onion, taste, and adjust gradually until you’re happy with the balance.
 
Extra Recipe Tips For Success:
  • Always use ripe avocados for the creamiest guasacaca.
  • Adjust Consistency. If the sauce is too thick, add a splash of water or more vinegar to thin it out.
  • Let the flavors meld by chilling the guasacaca for 30 minutes before serving.
  • Garlic. You can add more garlic and/or onion to give it more kick.
  • Oil. Feel free to change the type of oil used. I don’t like the taste of olive oil added, so I use corn or avocado oil.
 
 

I appreciate your feedback, and it helps others, too!

Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.

Nutrition

Calories: 124kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 1gSodium: 708mgPotassium: 327mgFiber: 4gSugar: 1gVitamin A: 165IUVitamin C: 12mgCalcium: 10mgIron: 0.4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Course Condiments
Cuisine Venezuelan
Calories 124
Keyword avocado cilantro

This recipe was originally shared in May 2012. In January 2025, the photos and content were refreshed, but the recipe itself remains unchanged.



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4.80 from 10 votes (9 ratings without comment)

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17 Comments

  1. Facil de hacer wooohooo! perfecto para las mamas con vidas locas!!
    Ahora si me pusiste como mi nombre: muy cool ofreciendo una delicia como esta y muy chill de no trajinar tanto!

  2. Deliciosa la receta y se tan facil de hacer. Me encanta la palta (en Argentina se le dice asi) en sandwiches tambien 🙂

  3. Como los aguacates de México no hay dos…. Me gusto la receta del guacamole, pero en mi tierra lo dejamos muy picoso, para acompañarlo con los taquitos de carne asada.. Tipo parrillada…

  4. Ese guasacaca no lo había escuchado antes, pero leyendo los ingredientes se que me gustará comerlo en hamburguer y asados, Mmm!

  5. La clase de recetas que mas me gustan. Las faciles y deliciosas. Te doy un 10, Oriana.

    Saludos desde California!

  6. Que rico, es parecido al Guacamole, pero los ingrediemntes le dan un sabor diferente, voy a prepararlo, se ve delicioso acompanando chips o bocadillos variados.
    Gracias por la receta